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The Best Char Siu Chicken

This addictive and flavorful Baked Char Siu Chicken is a gentle twist to the classic Cantonese Style Barbeque Pork. Sweet and savory and is amazingly delicious!

Clean the chicken thighs, removing excess fat. Pat down the chicken thighs with a paper towel to remove excess moisture.

With a knife, cut the thigh to create a flap of meat, stopping shy of cutting all the way through the thighs.

In a separate bowl, combine the minced/mashed garlic, Chinese five spice powder, honey, hoisin sauce, soy sauce, cayenne pepper, ketchup and sesame oil.

Set aside half the marinade to be used for glazing the chicken during cooking.

Marinate the chicken using the remaining half of the marinade in either a large bowl or a glass dish (pyrex) - make sure all the chicken is coated well. Marinate up to 24 hours in a refrigerator.

Bake (roast) the chicken at a temperature of 400 degrees F for 25 minutes.

Reduce the half of the marinade that will be used for glazing in order to thicken it. Use a low heat on the stovetop and let it cook down until it gets a nice thickness to it (should take about 15-20 minutes).

Remove the chicken from the oven after the 25 minutes and test for doneness by piercing the flesh with a tip of a knife. The chicken is cooked when the juices run clear.

Once the juices run clear, turn the oven up to 500 degrees. Baste with the reduced marinade and bake at 500 degrees for an additional 7 minutes. Transfer to a platter and let rest for 5 to 10 minutes before serving.

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